1 c Pillsbury’s Best All-Purpose Sauce—–
Flour 1 cn Condensed Cream Of Chicken
1 c Cornmeal Soup — (10 1/2 oz)
2 ts Baking Powder 1/2 c Milk
1 ts Salt 1 tb Dried Parsley Flakes
1/2 ts Baking Soda 1/4 ts Salt
1 c Buttermilk 1/8 ts Pepper
1/4 c Cooking Oil 4 Eggs, Hard-Cooked, Chopped
2 Eggs OR
1 cn Deviled Ham (4 1/2 Oz) 2 c Cooked Chicken, Cubed
Combine flour, cornmeal, baking powder, salt and baking soda in medium
mixing bowl. Combine buttermilk, oil, eggs and deviled ham.
Add to dry ingredients all at once, stirring only until moistened.
Pour into greaased 8 or 9-inch ring mold. Bake at 425 F for 25 to 30
mins or until it springs back when touched lightly. Unmold
immediately onto serving plate. Cut into serving slices; top with
sauce.
Sauce: Combine soup, milk, parsley, salt, pepper and chopped egg or
chicken. Heat.
Note: For use with Pillsbury’s Best Self-Rising Flour, omit baking
powder and salt.
Yields
6 servings